Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review
Autor: | Felipe Lombó, Claudio J. Villar, Sara López-Ibáñez, Saúl Redondo-Blanco, Elisa M. Miguélez, Javier Fernández |
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Rok vydání: | 2020 |
Předmět: |
food.ingredient
Food spoilage Phytochemicals Food Contamination Microbiology 03 medical and health sciences Nutraceutical food Food Preservation Oils Volatile Food science 030304 developmental biology 0303 health sciences biology 030306 microbiology Terpenes Food additive fungi Food preservation Fungi food and beverages Mycotoxins Antimicrobial biology.organism_classification Terpenoid Polyphenol Penicillium Food Microbiology Food Science |
Zdroj: | RUO. Repositorio Institucional de la Universidad de Oviedo instname |
Popis: | Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. |
Databáze: | OpenAIRE |
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